Torta Nua: Rustic Italian Cake Filled with Pastry Cream

For the crema pasticcera

• 3 large egg yolks (deep yolks make a more yellow cream but are not required)
• 355 ml (1.5 cups) whole milk
• Peel of 1 lemon
• 30 g (1/4 cup) cornstarch
• 50 g (1/4 cup) sugar
• 1 teaspoon vanilla extract

For the cake

• 280 g (2 cups) Italian 00 flour or all-purpose flour
• 115 g (1 stick) unsalted butter, melted
• 2 teaspoons baking powder
• 4 large eggs
• 180 g (3/4 cup plus 2 Tbsp) caster/superfine sugar (or granulated)
• Zest of 1 lemon
• 120 ml (1/2 cup) whole milk
• Powdered/icing sugar for dusting

To make the pastry cream

• Use a vegetable peeler to remove the lemon peel in wide strips. Put the peel, milk and vanilla in a saucepan and heat until just simmering, then remove from the heat immediately.
• In a bowl, whisk together the egg yolks, sugar and cornstarch until smooth and pale.
• Temper the egg mixture by whisking in a small splash of the hot milk. Set a sieve over the bowl, then pour the remaining milk through the sieve to remove the lemon peel and whisk until fully combined.
• Return the mixture to the saucepan and cook over medium–low heat, stirring constantly. The cream will begin to thicken; start with a wooden spoon and switch to a whisk as it thickens to eliminate lumps. If it is slow to thicken after several minutes, increase the heat slightly and continue whisking until very thick.
• Transfer the pastry cream to a clean bowl and press plastic wrap directly onto its surface to prevent a skin forming. Allow it to cool for 20–30 minutes before using.

To make the cake

• Preheat the oven to 180°C (350°F) conventional. Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Place the pan on a baking tray and set aside.
• Melt the butter and let it cool until warm. Warm the milk so it is not cold from the fridge; it should be tepid.
• Whisk the flour and baking powder together to aerate and remove lumps.
• In the bowl of a stand mixer or a large mixing bowl, combine the eggs, sugar and lemon zest. Beat on medium speed until the mixture is frothy, continuing for about two minutes.
• With the mixer running on low, add the melted butter, then the warm milk, mixing to incorporate.
• Add the flour and baking powder a spoonful at a time while whisking, scraping the bowl as needed until the batter is smooth and uniform.
• Pour the batter into the prepared pan. Spoon rounded tablespoons of cooled pastry cream around the perimeter and in the centre; roughly two tablespoons per dollop works well.
• Bake for about 35 minutes. Test with a skewer inserted into the sponge — it should come out mostly clean. Remove from the oven and let rest for 10 minutes before removing the springform ring.
• Allow the cake to cool completely. Dust with powdered sugar just before serving. Slice and enjoy.

• Use a kitchen scale: Cup measures are provided, but a scale ensures consistent results for this recipe, which benefits from accurate measurements.
• Temperature of liquids: Both the melted butter and the milk added to the cake should be warm or room temperature, not hot. Hot liquids can deflate the batter.
• Cooling the pastry cream: The pastry cream should be cool or just slightly warm before you dollop it on the batter. Very hot cream can cause the batter to break down and affect baking.
• Storage: Keep the cake in a cool place out of direct sunlight for up to two days; afterwards refrigerate. Note that refrigeration can dry cakes, so it is best eaten within the first two days.
• Freezing: Freezing is not recommended for this cake because the texture of the pastry cream and sponge will change.